Smoky Sweet Potato Chili (Printable format)

A flavorful mix of sweet potatoes, beans, and spices simmered to a hearty finish.

# List of ingredients:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 3 garlic cloves, minced
04 - 2 medium sweet potatoes, peeled and diced (about 21 oz)
05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
07 - 1 jalapeño, seeded and finely chopped (optional)

→ Spices & Seasonings

08 - 2 tablespoons chili powder
09 - 2 teaspoons smoked paprika
10 - 1 teaspoon ground cumin
11 - 1 teaspoon ground coriander
12 - 1/2 teaspoon ground cinnamon
13 - 1/2 teaspoon dried oregano
14 - 1 teaspoon salt, or to taste
15 - 1/2 teaspoon black pepper

→ Liquids

16 - 1 can (14 oz) diced tomatoes
17 - 3 cups (24 fl oz) vegetable broth
18 - 2 tablespoons tomato paste

→ Beans & Extras

19 - 1 can (14 oz) black beans, drained and rinsed
20 - 1 can (14 oz) kidney beans, drained and rinsed
21 - 1 cup (5.3 oz) frozen or canned corn kernels, drained if canned
22 - Juice of 1 lime
23 - 1/4 cup chopped fresh cilantro, plus extra for garnish

# How to make it:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3 to 4 minutes until softened.
02 - Stir in minced garlic, diced sweet potatoes, red and green bell peppers, and chopped jalapeño. Cook for 5 minutes, stirring occasionally.
03 - Add chili powder, smoked paprika, cumin, coriander, cinnamon, oregano, salt, and black pepper. Stir to evenly coat vegetables with spices and cook for 1 minute until fragrant.
04 - Add diced tomatoes, tomato paste, and vegetable broth. Stir well, scraping the bottom of the pot to combine all ingredients.
05 - Bring mixture to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes until sweet potatoes are nearly tender.
06 - Stir in black beans, kidney beans, and corn kernels. Simmer uncovered for 15 to 20 minutes until chili thickens and sweet potatoes are fully cooked.
07 - Remove from heat and stir in lime juice and chopped cilantro. Adjust seasoning as needed.
08 - Ladle chili into bowls and garnish with additional cilantro. Optionally top with avocado, sour cream, shredded cheese, or tortilla chips.

# Expert Suggestions:

01 -
  • It tastes like youve been slow-cooking all day, but really youve just been stirring a pot for an hour.
  • Sweet potatoes break down just enough to thicken everything without needing cream or flour.
  • The smoked paprika does all the heavy lifting, you dont need a grill or fancy equipment.
  • Leftovers get better as the flavors settle in overnight.
02 -
  • If you add the beans too early, they fall apart and turn mushy, wait until the sweet potatoes are nearly done.
  • Smoked paprika is not the same as regular paprika, the smoke flavor is everything here.
  • Don't skip the lime juice at the end, it cuts through the richness and makes every spoonful taste alive.
03 -
  • If you want more heat, leave some seeds in the jalapeno or add a chopped chipotle in adobo.
  • Stir in a spoonful of cocoa powder or a square of dark chocolate with the spices for deeper, richer flavor.
  • Use a potato masher to gently mash some of the sweet potatoes at the end, it thickens the chili naturally.
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